We can stew together. Tremella is a "delicate" tonic, which takes a short time to cook and tastes bad; Cooking for a long time is easy to produce carcinogens. Only by grasping the time and heat, can the tremella be cooked soft and sticky, easily absorbed by the human body, and release the nutrients of tremella to the maximum extent. Raw lotus seeds are perishable, while dry lotus seeds are stiff. It seems that such a simple tonic is not as easy to do as it seems.

1, soak the lotus seeds all night before stewing, and stew them together the next morning, so that the stew will be rotten and delicious. But first break the tremella into small pieces and soak for about half an hour.

2. After the fire boils, turn to low heat and simmer slowly. It will be almost in 2-3 hours. It is best to cook until the tremella is gelatinous. Then add a proper amount of rock sugar, stir and melt, and stew for about 30 minutes. If you don't pursue the taste, you can use a pressure cooker 15 minutes.

If you want to eat soup like jelly, put some agar in the fire.

4, if you use stew, 1 hour for 30 minutes, and then put the rock sugar on the medium fire for 30 minutes. When you see that the tremella in the pot is soft and the lotus seeds are covered, simmer for 30 minutes. After cooling, put it in the refrigerator, and take out the rock sugar tremella soup one day later.

5, tremella lotus seed soup must be simmered slowly, and must not be cooked on fire. Only by slow stewing can the essence be cooked. Moreover, it must be soft and sticky to be easily absorbed by the human body, and the nutrients of tremella can be released to the maximum extent. Cannot be thickened with starch. It is the most authentic way to make it sticky naturally.